Aubert & Mathieu

Aubert & Mathieu is the story of two friends, Anthony Aubert and Jean-Charles Mathieu, who met in school, chose different paths, but met up again and decided to further their respective passions for wine production. Their exciting new project started with the 2016 vintage, with the first wines being released in March 2019. Already their main market is the trendy Paris restaurant scene. They set out to produce niche wines in the best terroirs of Languedoc-Roussillon. They focus on the best terroirs in the region, highlighting the nuances and singularities of each appellation. The DNA of their wines show the perfect mastery of freshness, balance and the search for complexity. Inspiration, carefree and a little fantasy led them on their way! Anthony Aubert is modest when he says “Make no mistake…. the real star is the terroir!”

An aromatic bomb of complexity, highly concentrated with ripe, almost jammy fruits and a soothing undercurrent of truffle and cherry.

A delicious accompaniment to red meat and cheese. Try with boeuf bourguignon or a beef fillet with mushrooms.

Harvesting and sorting is carried out by hand. Slow vinification for 3 weeks and blending. Aged for 12 months in barrels, previously used in the production of white wines.

Jancis Robinson, 17/20 points: "Syrah, Grenache, Carignan on gneiss and granite. 5 hl/ha. Picked and sorted by hand. Macerated for three weeks and aged for 12 months in barrels that had been used for white-wine ageing. Leather and dried cranberries on the nose. Explodes in the mouth. So intense that it tastes as if the fruit has been on LSD. Catherine wheels of flavour: black cherries, cinnamon, menthol, cumin, red dust, cranberry sherbet poppers. I just love Roussillon! It seems to distil the very soul of the grapes into this fierce charge of concentrated flavour, but there is (almost always) the most fabulous acidity and freshness. You cannot feel the alcohol and the tannins have infused into the fruit. Superb." (TC)